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Layered Chile-Chicken Enchilada Casserole
cups diced cooked chicken
cups shredded Colby-Monterey Jack cheese blend (12 oz)
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
cup sour cream
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
can (16 oz) Old El Paso™ refried beans
can (10 oz) Old El Paso™ enchilada sauce
medium green onions, sliced (1/4 cup)
cup shredded lettuce
medium tomato, chopped (3/4 cup)
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.
Make this casserole up to 8 hours in advance, then cover and refrigerate until it's time to bake it.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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